We start with a few nice large Gulf Shrimp soakin in the joy juice!
Next we got some fresh from Louisiana, Yams, peeled and cut into chunks. Boiling in some H2O, salt, Tiger Sauce and Toasted Sesame oil.
Next we slide the asparagus on a steamer plate, on top of the boiling Yams (covered).
Next we get a(nother) beer. Pic to follow.
The shrimp now gets slid onto the off side of the "grill". You can see the chunk of oak over on the lit side.
And the flip side.
And off the fire. No more than 15 minutes, 18 tops.
The asparagus is ready.
The grated smoked cheddar did not want to be photographed, so if it looks a little goofy, I had to adjust the contrast and brightness quite a bit to get it to show up. Not a white blob.
The mashed yams (already added the butter and buttermilk) get a bit of smoked cheddar.
And we plate it up! With a(nother) beer.
Ohhhhh, lets get a little closer.
It's yummy in my tummy, thanks fer lookin!
